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Archive for the ‘Snack’ Category

Pumpkin Corn Muffins

My beloved corn muffins, with a touch of the season’s most ubiquitous flavor and color.  If you prefer a dessert-like muffin, as we do, use the recommended amount of sugar.  If you prefer a less-sweet corn muffin or are serving these alongside something more savory, you can reduce the amount in half. 

Pumpkin Corn Muffins

Ingredients

1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons light brown sugar, packed
1 large egg
3/4 cup milk (low-fat is fine)
1 cup canned or fresh pumpkin puree
2 tablespoons melted butter or oil

Directions

  1. Heat oven to 350° F. Grease and flour 12 muffin cups. Combine cornmeal, flour, baking soda, baking powder, and salt in a mixing bowl.
  2. In another bowl, whisk together the brown sguar, egg, milk, pumpkin, and butter.
  3. Combine the two mixtures and stir until blended. Fill muffin cups about 3/4 full.

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Whole Grain Blackberry Spice Muffins, Joy Zacharia, Cooking Light, JANUARY 2006
Yield 17 muffins (serving size: 1 muffin)


Ingredients
2 cups all-purpose or white whole wheat flour (about 9 ounces)
1 cup rolled oats
1 cup packed dark brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup low-fat milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 1/2 cups blackberries, coarsely chopped
Cooking spray
1/4 cup granulated sugar, optional for topping

Directions

  1. Preheat oven to 400°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through spice) in a large bowl. Make a well in center of mixture. Combine milk, butter, vanilla, and egg in a small bowl; add to flour mixture, stirring until just moist. Gently stir in blackberries.
  3. Spoon 1/4 cup batter into each of 17 paper-lined muffin cups coated with cooking spray. Bake at 400° for 16 minutes. Sprinkle muffins evenly with granulated sugar, if desired; bake 3 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on wire racks.

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Popcorn on the Cob

 

Every year we take Rice Kernel to a nearby farm to pick corn.  Until I had my little fellow, I had no idea you could pop corn directly from the kernel!  This year was Claire’s first trip and our curious little one was all too eager to pull at corn husks herself.  Can’t wait until next year when she can join in the action on ground level.

Ways to Enjoy Popcorn on the Cob….

1. If you don’t mind the mess, keep it on the cob and watch it go in your microwave…

2. For no mess, place cobs into a paper bag. Then place the bag in your microwave for 2-3 minutes and enjoy. (Times may vary.)

3. Another great favorite is to shell the kernels off of the cob and place them into a popcorn popper.

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Soft and fluffy on the inside with a slightly crisp exterior, summer squash is sweetened up in this snack.

Zucchini Lemon Muffin Tops

Ingredients

zest of two lemons
1/2 cup sugar
1/2 cup vegetable oil (or 1/4 cup oil and 1/4 cup applesauce, as I used)
1 egg
1 cup grated zucchini
1 1/2 tsp vanilla
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
2 cups flour (I used 1/2 cup whole wheat and 1/2 cup white whole wheat)

for the glaze
juice of two lemons
about a cup of powdered sugar

Directions

  1. Preheat the oven to 350 degrees and line cookie sheets with parchment.
  2. Grate the zucchini and blot it with a paper towel to absorb some of the liquid.
  3. Rub the lemon zest and the sugar together until fragrant. Add the oil (and applesauce, i using) and egg and mix well until combined.  Add vanilla.
  4. Sift the dry ingredients together and mix until combined.
  5. Scoop dough by rounded teaspoons onto cookie sheet and bake for 10-12 minutes or until cookies are golden brown around the edges.
  6. Cool cookies for 5 minutes on the pan before removing the a wire rack.
  7. While cookies are cooling, juice the lemons into a bowl and mix sifted powdered sugar into the juice with a whisk until you have a smooth but runny glaze. Dip the cooled cookies and let dry.

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FHE used to love Hot Pockets from the freezer section (Lean Pockets is what we actually bought).  Simple and savory, I remember years of storing the tiny packages in our freezer for a last-minute bite in the morning and a post-soccer game snack at 11 p.m.  It has been years since we’ve purchased them, mostly because they aren’t the most wholesome food choice.  (FHE’s words, not mine.)  But that doesn’t mean we don’t enjoy them.  With fresh pizza dough aplenty at the grocery store, homemade versions can come together quickly.  This is also a project perfect for little fingers.  For my mostly-vegetarian son, this means a little cheese and lots of broccoli.  He’s recently (finally) discovered a love of pepperoni so that was on our menu as well today.

Making a hot pocket or a calzone is similar to making a pizza.  Some tips, though: 

  1. Poke small holes in the top of your calzone so steam can escape and you don’t develop too many air pockets inside.
  2. Be sure to seal the edges really well, otherwise you will have a big mess.
  3. Brush the top of the calzone with olive oil or eggwash before you put it in the oven for a golden finish.
     
    Basic recipe here.
     

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